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Stuffed Peppers Recipe

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This recipe for Stuffed Peppers, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Warner
Added: Friday, April 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Spanish Rice-prepared
5-6 green peppers
1 or more cans tomato soup

Directions:
Directions:
Prepare Spanish Rice recipe in cookbook.
Cut off tops of green peppers, clean out seeds etc., and steam in about 2 inches of boiling water, covered, in a large pot for about 5 minutes. Remove peppers and stand up in a large casserole with cover. Fill hot peppers with warm Spanish Rice. Put a tbsp. of undiluted tomato soup on top of each pepper. Put any extra Spanish Rice around peppers and put any extra soup over peppers and in casserole. Cover and bake in 350 degree oven for 1 hour. Be careful removing casserole cover so as not to get burned with steam!

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I use my large deep Corning Ware casserole to make this dish. It holds 5 large peppers.

 

 

 

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